My suggestion FWIW. Try sealing the bases in a dry frying pan, non stick to slightly crisp both sides, then toppings and into the oven
My suggestion FWIW. Try sealing the bases in a dry frying pan, non stick to slightly crisp both sides, then toppings and into the oven
no - but I will try with my next pizza in the glass oven
the microwave agitates the water molecules , and I would think the centre of the base would likely hold the most - especially if the base has come from the freezer
so a quick burst for a couple of minutes should heat it up and dry it a bit
How do you make your pizza dough? Sicilian is best suited to a tabletop oven.
Are you using a wire rack?
Heres some good home pizza ovens
https://wiki.ezvid.com/best-home-pizza-ovens
cook the base dough for a few minutes without the toppings. Just starting to brown. Then add toppings and finish. I have had to do this with dodgy ovens..
Have you tried reducing the oven temperature to 200C. Not sure how thick your base is but the thicker the base, the lower the temperature of the oven.
Go to your local tile shop, buy a piece of tile that fits your oven. Put it in the oven and place the oven on high for at least thirty minutes, then try cooking it and see how it works out.
Re temperature - years ago I built a brick pizza oven and it got over 300 degrees very easily.
Pizzas cook in about 2 or 3 minutes regardless of crust or topping thickness.
Thats whats occurring around the world. A speciality oven at a high temperature with a high throughput of pizza.
Like fish and chips pizza should be an industrial meal.
That said its 4.08 in a Pattaya morning I am bollock naked and fancying a pizza. Not going to happen.
Stop writing about pizza. Theres more to life than that. Like Croque Monsieur or Croque Madame.
Orrens
I ought to dress an dget out more.
The only Pizza I've cooked is a pre made one from the supermarket. I have noticed that in an electric oven If both top and bottom heaters are on the topping burns. Cooking with just the bottom element took an extra 2 minutes but the top was not burnt. In my oven it takes 12 minutes at 200°C regardless if frozen or chilled. Apparently this is the bees knees for pizza flour. Available on line don't know about Thailand. Failing that an extremely fine ground flour at 12.5% protein. That was from a friend who was an ex chef, not me who knows SFA about good pizza bases. I just eat them.
Caputo "00" Bread Flour
Thanks for the suggestions chaps.
I like the floor tile idea, and I'll try pan frying the base first. Also cooking the base without toppings first, although I tried that already and no dice. I'll take some pics next time.
Wood-fired brick ovens really nuke a pizza.
The top doesn’t burn until the middle is well cooked.
Heat radiates into the pizza from many directions.
It’s like a low-tech microwave in some ways.
can there be glue in the tiles ? maybe a round piece of granite specifically for pizzas in the size required might be better
try aliexpress for pizza slate
ungh , ungh , splodgeWhen foods touch slate, it feels like meeting a best friend which even creates an extremely georgous situation
Last edited by baldrick; 13-06-2019 at 02:07 PM.
1112- under 30 minutes.
A piece of cast iron might do the trick.
Mystery solved.
As I suspected the base was too dense as the dough hadn't risen because I killed the yeast with too hot water.
The recent attempts resulted in nicely cooked base after adding the yeast to warm water and allowing it to 'ferment' (for want of a better word). The dough rose nicely and I had a nice fluffy base. Slightly crunchy on the exposed areas and well cooked through.
All other variables remaining the same except I placed it on the lowest rung in oven giving the underside more heat and making it easier not to overdo the toppings.
“If we stop testing right now we’d have very few cases, if any.” Donald J Trump.
Could at least share your dough recipe
Very basic.
15 grams of dry yeast into 1 cup of tepid to warm water. Let it go for half to an hour.
Meanwhile sieve 3 cups of all purpose flour into a mixing bowl and add a teaspoon of salt. Mix in 2 tablespoons of olive oil.
When you see the yeast is working, gently stir the water yeast mixture, then add to the flour and mix with your hands.
When the mixture is fully incorporated turn out onto a lightly floured board and knead for about 8 minutes or until it's smooth and elastic. Put it in a bowl and cover the bowl with a damp teatowel.
Leave in a warm place to rise.
You can actually leave the waiting for it to rise part if it's good active
yeast.
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